baby zucchini with moro blood oranges

Everyone loves a baby vegetable, and blood oranges are the perfect winter citrus garnish.


serves 4



About 15 baby zucchini

1 Tablespoon EVOO (Extra Virgin Olive Oil)

pinch sea salt

1 Moro blood orange


Process   Wash the zucchini well by immersing it in water. Slice each zucchini in half, lengthwise.  On a medium flame, heat a cast iron or stainless steel skillet for about one minute. When it is very warm, add the olive oil to the pan and allow it to disperse and heat up for about 20 seconds.  Add the baby zucchini, “face down” in the oil.


When the outer skin begins to pucker, it is time to turn it over.


Blister the outer skin in the oil. Remove from the pan and dredge on a brown paper bag. Sprinkle lightly with sea salt. In the meantime, slice the blood orange horizontally into  quarter-inch-thick rounds.


Arrange the baby zucchini and the blood oranges on individual plates and serve.


©Nancy Wolfson-Moche 2014